Preparation
1. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss well to coat. Set aside.
2. Combine the soy sauce, orange juice, honey, chile paste and vinegar, stirring with a whisk; set aside.
3. In a large non-stick skillet, heat the canola oil over medium-high heat.
4. Add the minced garlic and ginger to the pan and stir-fry until fragrant (for about 15 seconds).
5. Add the shrimp mixture and stir-fry for about 3 minutes.
6. Add the onions and juice mixture and cook, stirring frequently, for about 2 minutes (or until the shrimp is done and the sauce thickens).
7. Serve immediately over a bed of rice (optional).